Seared Scallops

Chef Antonio Moreno
Twist Restaurant – Renaissance Hollywood Hotel

Ingredients

• 2 each U-10 Scallop, tendon removed
• Breakfast radish, shaved
• Cucumber, brunoise
• Baikon sprouts
  

Cooking Directions

Season Scallops and sear in hot smoking pan with oil. Remove from pan. Pour the gazpacho in a bowl. Slice scallops in half crosswise. Arrange the scallops in the gazpacho. Garnish with sliced radishes, cumber, and daikon sprouts. Sprinkle the yuzu granite over the bowl.

Watermelon gazpacho:

• ½ Watermelon, peeled and diced
• 1 cucumber, peeled, seeded and diced
• Juice of one orange
• ¼ shallot
• Salt and pepper to taste
  

Combine all ingredients in blender. Pass the gazpacho through a chinois.

Yuzu granite

• ½ cup yuzu
• ¼ cup water
• ¼ cup suger
  

In pan, combine sugar and water and cook until the sugar is dissolved. Cool the mixture. When simple syrup is cooled, add the yuzu and pour into a pan. Freeze the mixture. When frozen, take a fork or spoon and grate over the surface of the yuzu ice.